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12.15.2010

baked french onion soup

It is Catriona's Birthday Week - her birthday is on Sunday; she will be 14.

Time goes by way too fast!

Since it is her birthday week, she gets to choose the menu for this week. That means that I came home with three bags of potatoes from Whole Foods. Mikel might have been Italian in his past life, but Cat was certainly Irish. So, we will be revisiting some food I've blog about already, but that is a good thing. In case you missed it before, you'll have a chance to see it again. That also means that I can tweak the recipes.

For lunch she requested Baked French Onion Soup. I had the hardest time melting the vegan cheese before and I think I've figured out why: my broiler was not on high enough, my food was too far from the flame and I didn't give it enough time to melt. It's like a pot of water - it'll never boil if you watch it. If you've been having the same problem, just step away from the oven!

I used Follow Your Heart for this because that is her favorite vegan cheese (above Daiya!). I cut slices off the block to get it to fit on the bowl and then sliced it into thin pieces. Not so thin you can see through them, but not huge chunks, either. I used three croutons in each bowl to help the cheese stay afloat. It worked beautifully!

I also updated the recipe - add salt when you are cooking the onions (but you can wait until the end - no biggie) and in case you don't want to make your own stock, use 10-11 cups of a good vegetable stock.

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aquafaba tid bits

If you are using homemade aquafaba make sure it is nice and thick and viscous. If you are using canned aquafaba, reduce it by 1/3 before using to get the right consistency. Strain the aquafaba before using; warm aquafaba strains better because it is thinner. Aquafaba thickens as it cools.